Pasta

Topping

Directions:

On a baking sheet, toss the cauliflower, carrots, and garlic with the olive oil. Arrange in a single layer and bake for 25 minutes, or until the cauliflower is soft.

In a blender, combine the roasted vegetables with the water, cashews, sunflower oil, nutritional yeast, salt, and lemon juice. Blend on high until very smooth and creamy, about 2 minutes.

Cook the pasta according to package directions. While the pasta is cooking, make the topping by combining the tortilla chips, garlic powder, salt, and pepper in a dry blender or mini food processor. Pulse into coarse crumbs.

Once the pasta is cooked, drain and return pasta to the pot (off the heat). Add the sauce and toss to coat. Serve topped with tortilla chip topping.

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.